Orange Almond Tea Cake

4.86 from 7 votes

This Orange Almond Tea Cake is probably the simplest, easiest cake you'll ever make. Redolent of almond paste and orange rind, this cake has incredible flavor like no other.

Prep Time20

Cook Time45

Total Time1 5

Course: Cake

Cuisine: American

Keyword: cake, easy to make, Tea Cake

Servings: servings

Calories: 358kcal

Author: Helen S. Fletcher

Ingredients

1 cup +2 T almond paste (290 grams)
1 cup granulated sugar (200 grams)
10 tablespoons unsalted butter, room temperature (140 grams)
4 large eggs
½ cup +2T all-purpose flour (85 grams)
½ teaspoon baking powder
1 orange zest

Instructions

Preheat the oven to 350 degrees. Spray the center bottom of a 9x2 inch round cake pan. Line the bottom with parchment; spray the center only and set aside.

Processor Method

Place the almond paste, sugar and orange rind in the processor bowl. Process until mealy. Add the butter; process until mixed. Add all the eggs at once and process until smooth. Lastly add the flour mixture and process until completely combined. Pour into the prepared pan, level and smooth the top.

Mixer Method

Place the almond paste and sugar in a mixing bowl fitted with the paddle. Beat until large crumbs form. Add the butter and orange rind beating until well combined. Add the eggs, one at a time and beat until smooth. Combine the flour and baking powder whisking to mix. Add all at once to the above and mix on low just until completely combined. Pour into the prepared pan, level and smooth the top.
Bake for 35 to 40 minutes until a tester comes out clean.
Cool for 15 minutes, release edges and remove from the pan. Place on a rack, bottom side up to cool completely.
Place a stencil or doily on top of the cake and sprinkle with powdered sugar fairly heavily. Carefully remove the stencil or doily to retain the design.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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The cake can be made in a food processor or a mixer.

For the mixer version, follow the same directions as for the processor but in a mixer.

Either purchased or homemade almond paste can be used.

The cake can be served as is or with fresh fruit.

This cake will keep well at room temperature if covered for 30 or 4 days.

It can also be frozen and then wrapped without the powdered sugar for several months.

If you don't have a stencil or doilie for the powdered sugar decoration, just sprinkle it lightly with powdered sugar. This is a simple, unfussy cake.

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